The summer is flying by and it’s been a time of fun, travel and relaxation. Work tends to slow in the summer including the time spent on my blog. This is only my second post in August but I’ve been working on some cookie and other sweet projects for future posts. Come September, things get back to a normal routine as everyone returns to their usual work and school schedules. My blog will resume more regularly scheduled posts too. Stay tuned and invite your friends to join in and visit the Clinic.
These Lemon Ricotta Muffins have the sweet aroma of fresh lemons and almonds while baking. They emerge from the oven with a pale yellow color and the ingredient of ricotta cheese makes for a moist muffin. Enjoy with morning coffee, midday pick-me-up or sweet something after dinner.
Lemon Ricotta Muffins
2 cups Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Sugar
1/2 cup Butter (1 stick), softened
1 tbsp Lemon Zest (from 2 lemons)
1 cup Ricotta Cheese
1 tsp Fresh Lemon Juice
1/2 tsp Almond Extract
1/3 cup Sliced Almonds (optional)
Line 12 muffin cups with paper liners.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Beat sugar, butter, and lemon zest in a large bowl until light and fluffy. Mix in ricotta cheese.
Beat in the egg, lemon juice, and almond extract.
Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Pour batter into muffin cups. Sprinkle with almonds and sugar.
Bake 20-25 minutes at 350 until the muffins are pale golden on top. Makes12-14 muffins.
[This is Nonna’s Lemon Ricotta Biscuits recipe by Giada De Laurentiis at Food Network]
See more Muffins here.